Eat this tonight and that tomorrow: how to use a whole head of cabbage

April 29, 2018


See if you can relate: you purchase a head of cabbage to make slaw for your fish tacos (yum!) with every intention of repurposing the rest of it over the next couple of weeks. You use a small amount to top your tacos as planned, but despite your good intentions, the remaining ¾ of the cabbage slowly shrivels up in the back corner of your fridge.


We get it, cabbage isn’t the most enticing vegetable out there, but we buy it anyway because it’s one of those ingredients that can really make or break a meal. You can’t have a summer BBQ without slaw, right? Plus, it’s inexpensive, has a relatively long shelf life (2+ weeks refrigerated in plastic wrap), and solid nutritional value. Just 1 cup of raw cabbage contributes one third of your daily vitamin C needs, an antioxidant that helps support your immune system and get you through cold and flu season.


The challenge that most of us face with using cabbage is knowing how to repurpose it in recipes that we actually look forward to eating. To help you reduce your food waste and take advantage of this inexpensive veggie, we’ve brought together our favourite Real Good cabbage recipes to build into your meal plan over the next couple weeks and finally use up that entire head of cabbage.


For when you have a lot left, like at least half a head…


Make this Beef Cabbage Stir Fry


Source: Budget Bytes 


Our dietitians love that this recipe from Budget Bytes (here) is loaded with vegetables, and you’ll love that it uses budget-friendly ingredients such as cabbage and ground beef.




Tofu Veggie Noodle Bowl with Cabbage Noodles


Source: Eating Bird Food


This recipe from Eating Bird Food (here) is perfect for meatless Monday. It's quick, easy, and packed with veggies. Using cabbage makes this recipe perfect for all seasons, and you can clean out your fridge by adding additional veggies you have on hand. Not satisfied with cabbage noodles alone? Serve with rice or traditional noodles.  




Unstuffed Cabbage Casserole

Source: Give Recipe


Because you love cabbage rolls but you don't want to work for them. You'll love this recipe from Give Recipe (here).  It's balanced, simple, and gives you all the comfort of cabbage rolls. Add it to your meal plan this week!



For when you only have a little left…


Make Halibut Fish Tacos with Savoy Slaw


Source: Food Network Kitchen


We love the balance of flavours and textures in this recipe from The Food Network Kitchen (here). Fish fillets cook really quickly, making them a perfect weeknight protein option. Pan-frying the fish rather than deep frying also makes this a much healthier version compared to traditional restaurant fish tacos.  




Thai Peanut Beef Tacos


Source: Canadian Living


We don’t eat beef often. But when we do, it’s in the form of these Thai Peanut Beef Tacos from Canadian Living (here).  Our dietitians love that this recipe is loaded with colourful slaw and mango, and suggest swapping beef for ground chicken or lentils if you’re looking for a beef alternative. 




Add it to salads for a hearty crunch, even if it’s not part of the original recipe. Like in this Tex Mex Salad with Spicy Chipotle Dressing


Source: Brittany Raftis Nutrition


This salad (here) is a great way to use up leftover chicken. Our dietitians love the sweet and spicy flavours in this salad. Plus, the combination of healthy fats from avocado, complex carbohydrates from beans and corn, and protein from chicken and beans makes for one satisfying salad!



Looking for more Real Good Eats? Browse all recipes here!

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